question

quick service restaurant

answer

retail business with primary emphasis on providing the public a convenient location to quickly purchase from a small array of consumable products

question

inputs in the foodservice systems model

answer

include Food service equipment and space, human resources

question

EQUIFINALITY

answer

Having the same or similar outputs from using different inputs is termed

question

LEED certification is an occupational safety requirement for foodservice operations

answer

FALSE

question

franchiser

answer

Grants the right to another to market the company's concepts

question

An open system has interrelated parts ; interrelated parts are not part of a closed system

answer

FALSE

question

Which of the following is a characteristic of a subsystem?

answer

It is a complete system in itself

question

Permeability of boundaries is a characteristic of an open system

answer

TRUE

question

The basic model of a system contains which three components

answer

inputs, transformation, outputs

question

Procurement, production, safety/ sanitation/ maintenance, and distribution/ service are --------- in the foodservice systems model

answer

Functional Subsystems

question

A system is a

answer

Collection of interrelated parts

question

transformation

answer

the part of the foodservice system that involves changing inputs to outputs

question

ARAMARK corporation is an example of a

answer

contract company

question

Self-operation

answer

The manager is an employee of the company in which the foodservice is located

question

LEAN

answer

The process that includes the concept of providing a product or service only when a customer wants it is termed.

question

Quality Assurance

answer

is a procedure that defines and ensures maintenance of standards within prescribed tolerances for product or service.

question

The key to a successful quality assurance program is

answer

continuous monitoring and evaluation

question

Empowerment

answer

the degree to which managers allow employees to act independently within their job description

question

The joint Commission

answer

the group that serves as an accreditation agency that reviews voluntary program of quality improvements in patient care in hospitals

question

Plan-do-check-act cycle

answer

model for coordinating process improvement efforts

question

Common to most total quality management definitions is

answer

a focus on empowerment of employees

question

Greenwashing is a term used to recognize organizations for their improved sustainability efforts

answer

FALSE (Greenwashing - spends more time and money claiming to be "green" through advertising and marketing than actually implementing business practices that minimize environmental impact.)

question

Reengineering

answer

radical redesign of business processes for dramatic improvement

question

Quality should be defined by the

answer

customer

question

PDCA

answer

A focus- PDCA is a way to coordinate process improvement projects

question

Pareto Analysis

answer

often is referred to as the 80-20 rule, because 80% of a given outcome typically results from 20% of an input

question

CONTROL

answer

Process improvement programs are part of ------- in the foodservice systems model

question

SIX SIGMA

answer

data-driven technique for eliminating defects in a process

question

Suppliers of food products are termed external customers of the foodservice operation

answer

False (they are internal customers)

question

Plate waste studies are one method used to determine

answer

Food acceptability

question

Aesthetic factors in menu planning include fat, sodium, and fiber content of menu items

answer

FALSE

question

Healthcare reform legislation requires vending companies to post calories on vending machines

answer

TRUE

question

Asking children to mark how well they liked what they ate on a facial hedonic scale is an attempt of determining sociocultural information about young customers

answer

FALSE

question

Child Nutrition Programs participating in the National School Breakfast Program are required to provide 1/4 of the RDA for that age group in breakfast meals served

answer

true

question

When planning a menu, recommendations are to first plan

answer

the entree course because those items are the most expensive.

question

customer satisfaction

answer

the most important factor to consider in menu planning

question

Menu planning for the National School Breakfast and Lunch programs is monitored by the

answer

U.S. Department of Agriculture

question

The "3-A-Day" program was planned to

answer

increase consumption of dairy products.

question

Food preferences express the degree of liking for a food item.

answer

TRUE

question

hospitals are required to have multiple days of food supplies on hand in case of a disaster

answer

TRUE

question

Having a food cost percentage of 40% means that

answer

40% of revenue was spent on food

question

Truth-in-menu laws would prohibit which of the following practices?

answer

having the menu read "Roquefort Blue Cheese dressing" and purchasing Kraft® blue cheese dressing to serve

question

the menu would be categorized as part of the _____________ segment of the foodservice systems model.

answer

CONTROL

question

An a la carte menu is one in which several food items are grouped together and offered at a set price

answer

FALSE (prix fixe or table d'hote)

question

LEED certification

answer

purchasing EnergyStar equipment would help a foodservice operation achieve

question

Improper handling of sous vide products can result in

answer

microbiological health hazards.

question

galley kitchen in a hospital allows for decentralized assembly of patient meals.

answer

TRUE

question

The term sous vide is French for

answer

- UNDER VACUUM

question

An example of food in the food processing continuum that enters a foodservice operation with little or no processing would be buying

answer

fresh apples, sugar, flour, and shortening to make apple pie.

question

Satellite service centers are associated with

answer

commissary foodservice operations

question

A hospital that uses cook-chill production and centralized tray production likely would have _____________ steps between procurement and service as compared to a table service restaurant.

answer

MORE

question

Cook-chill and cook-freeze are examples of the _____________ type of foodservice.

answer

READY-PREPARED

question

The COMMSSARY foodservice

answer

has centralized procurement and production facilities with distribution of prepared menu items to several remote areas for final preparation and service.

question

Center of the plate typically requires two phases of heat processing in ready-prepared foodservices.

answer

TRUE

question

In decentralized service, food is

answer

transported in bulk to galley kitchens near the patient units where patient trays are assembled

question

One of the advantages of a ready-prepared foodservice as compared to a conventional foodservice is that

answer

peak demands for labor are removed

question

READY-PREPARED foodservice

answer

menu items are produced and held chilled or frozen until heated for service later.

question

Ready-prepared foodservice operations evolved because

answer

of the shortage of skilled labor.

question

CONVENTIONAL

answer

The dominant type of foodservice in the United States

question

of the following is an example of a Good Agricultural Practice (GAP)?

answer

providing hand-washing facilities for workers

question

Organizing purchasing as a profit center means that the department would

answer

manage expenses and generate profit.

question

Organizing purchasing as a cost center means that the department would generate sufficient profits to cover expenses.

answer

FALSE (Cost centers cost the company money - they do not generate profit)

question

Carbon footprint

answer

is a measure of one's impact on the environment based on the amount of greenhouse gases (carbon dioxide) generated

question

Using the term "lean" to describe the fat content of meat means that the meat has

answer

less than 10 grams of fat and 95 milligrams of cholesterol per serving.

question

Specifying that an insulated beverage carafe must maintain temperature for at least 20 minutes is an example of _____________ specification.

answer

PERFORMANCE

question

PURCHASE ORDER

answer

document given to the supplier listing the items to be ordered

question

Using FIFO as an inventory control technique means that food items that were placed in the storeroom on January 5 would be used before those that were placed in the storeroom on January 12.

answer

true

question

A yield grade of "1" stamped on a beef carcass means

answer

increased muscle and decreased fat

question

Value added

answer

increasing value of food through manufacturing and processing

question

U.S. Department of Agriculture.

answer

The agency responsible for the grading, inspection, and certification of meats

question

Value is the perceived relationship between

answer

quality and price.

question

Irradiation is used to

answer

control foodborne pathogens on food.

question

Safety stock is the amount of food on inventory when a reorder is submitted.

answer

FALSE

question

Procurement

answer

is located within the transformation component of the foodservice systems model.

question

Which of the following is most likely to occur if a centralized ingredient room is used?

answer

Production costs can be reduced because less-skilled employees will be used to do preparation activities.

question

batch cooking of frozen carrots in the steamer to serve 200

answer

cooking single pans of carrots just in time for service

question

The concept of handling loss is a component of the _____________ recipe adjustment method.

answer

PERCENTAGE

question

A current recipe has a yield of 200 servings and a total weight of 40 pounds. You want the cook to prepare 50 servings of the product. If you use the factor method to adjust the recipe, what is the conversion factor you will use to adjust the recipe?

answer

.25

question

If carrots have an AP price of $.50/pound and an EP yield of .80, the EP price/pound will be _____________.

answer

$.62

question

A coffee-shop is open Monday through Friday each week. Records for the week show that the following numbers of bowls of chili were sold: 160, 140, 135, 185, and 190. Using a 3-day moving average, what quantity would the manager recommend be prepared for Monday of the second week?

answer

170

question

A #8 disher will yield which size portions?

answer

½ cup

question

Food production is found in the _____________ component of the foodservice systems model.

answer

TRANSFORMATION

question

If a 6-ounce spoodle is used to portion beef stew, what do we know about that portion of stew?

answer

Its volume will be equivalent to 3/4 cup

question

Which of the following is most likely to be listed as a requirement for an ingredient room employee

answer

ability to compute simple math calculations

question

A recipe for 100 servings contains 25 pounds of ground beef, 10 pounds of pasta, 10 pounds of tomato paste, and 5 pounds of cheese. You are adjusting this recipe using the factor method and have determined that your conversion factor is 5. How many pounds of ground beef will be in your new recipe?

answer

125 POUNDS

question

If the ground beef is known to have a cooking yield of 45%, how much ground beef would need to be purchased to provide 10 pounds EP?

answer

23lbs

question

exponential smoothing

answer

The forecasting method that uses a judgment factor to weigh the most recent data

question

Dividing the individual ingredient weight by the total recipe weight is one step in the _____________ recipe adjustment method.

answer

PERCENTAGE

question

Which of the following is an example of direct energy usage?

answer

refrigeration storage

question

Distribution and service are categorized as _____________ in the foodservice systems model.

answer

functional subsystems

question

Adding a transportation process between production and service increases the importance of

answer

HACCP monitoring.

question

Having transportation carts or patient trays that will maintain hot food temperatures is most important in which type of foodservice?

answer

conventional food production with centralized service

question

Which of the following best describes how food items are transported in a match-a-tray type of transportation cart?

answer

Hot and cold food items are transported on separate trays in separate compartments

question

The primary advantage of decentralized service is

answer

decreased time between meal assembly and service

question

Family-Style service

answer

type of service in which food is brought to the table on platters or in bowls by the waitstaff and then passed at the table

question

SELF service

answer

Buffets are an example of

question

cafeteria-style service

answer

The predominant form of service used in on-site foodservice operation

question

COUNTER service

answer

Maintaining appropriate food temperatures typically is least challenging with

question

Centralized service allows for greater flexibility than does decentralized service in providing for individual customer needs and in making last-minute changes

answer

FALSE

question

As the time between the completion of production and the time of service increases, the options for distribution practices decrease

answer

FALSE

question

Assembling patient meal trays in the kitchen close to the point of production is termed decentralized service

answer

FALSE

question

Using microwave ovens in galley kitchens for reheating of food items might be found in foodservice operations with

answer

cook-chill food production and decentralized service.

question

One example of cross-training would be training waitstaff to work in kitchen positions

answer

true

question

15) Distribution

answer

involves getting food from production to service.

question

The most important way to prevent foodborne illness is

answer

having employees wash their hands.

question

BACTERIA

answer

The microorganisms that most commonly produce foodborne illness are categorized as

question

VIRUSES

answer

The microorganism that multiplies only in living cells is

question

Foodborne infections are caused by

answer

the activity of bacterial cells carried by the food into the body.

question

Safety, sanitation, and maintenance are considered part of _____________ in the foodservice systems model.

answer

TRANSFORMATION

question

All of the following surfaces in a foodservice operation must be sanitized EXCEPT

answer

FLOORS

question

SOURCE REDUCTION

answer

Allowing customers to bring in a reusable cup or mug is an example of

question

A typical component of an integrated pest-management program would be use of

answer

control methods to reduce pest infestations.

question

temperature danger zone

answer

41-135 F

question

Occupational Safety and Health Act.

answer

federal act with the purpose of assuring safe and healthful working conditions

question

ESCHERIDIA COLI

answer

foodborne pathogen that is most commonly linked with undercooked ground beef

question

PARASITE

answer

The organism that needs a living host to survive

question

Which of the following is not recommended, as it could result in harmful cross contamination of food?

answer

storing raw chicken above cooked roast beef in a refrigerator

question

HUMAN ERROR

answer

Most accidents in foodservice operations are a result of

question

NOROVIRUS

answer

causes more than half of all foodborne outbreaks of gastroenteritis

question

The management function of planning

answer

involves determining in advance what should happen.

question

efficiency

answer

achieving outcomes with minimum inputs.

question

Line and staff positions differ in that

answer

line positions have supervisory responsibility; staff positions have advisory responsibility.

question

Social responsibility

answer

an organization's responsibility to society beyond its profit generation.

question

RULES

answer

specify action by stating what must or must not be done in an organization

question

Technical skill

answer

is most important at the start of one's management career.

question

departmentalization

answer

The assignment of various activities or tasks to different units or people

question

Policies are important in organizations because they

answer

provide a general guide for organizational behavior.

question

Which of the following would likely result in a narrower span of management?

answer

having complex work that needs to be done

question

FUNCTIONAL departmentalization

answer

occurs when organization units are defined by the nature of the work being performed.

question

Which of the following activities would be considered part of the INTERPERSONAL role of a manager?

answer

hiring and training staff

question

"Span of management" refers to

answer

the number of people that one manager can effectively manage.

question

A capitalistic economy is one in which a central planning agency determines what is produced, when it is produced, who can produce it, and in what quantities it will be produced.

answer

FALSE (A market economy (capitalist or free market) is one in which supply & demand drive what is produced. In a command economy (or government controlled),a central planning agency determines what is produced, and when, who can produce it, and in what quantities)

question

organization chart.

answer

The graphic presentation of an organization's structure

question

The establishment of lines of authority in an organization is termed "horizontal division of labor."

answer

FALSE (vertical division of labor) (Horizontal philosophy rejects the vertical hierarchy popular in American companies for years. Companies are encouraging employees to share ideas across all levels & departments. Managers & employees are being cross-trained to handle multiple jobs. The entire organization is flattened to develop acoaching environment.)

question

Which of the following would be characteristic of a Theory X manager's beliefs about the average employee?

answer

Employees have an inherent dislike for work and will avoid it if possible.

question

EXPENCTANCY

answer

The motivation theory that is based on the belief that people act to increase pleasure and decrease displeasure

question

change agent

answer

a person who initiates a change.

question

Democratic is the leadership style in which the leader allows the group to make the decision.

answer

FALSE (An autocratic leader makes most decisions. The laissez-faire leader allows the group to make the decisions. The democratic leader guides & encourages the group to make decisions.)

question

Motivation could be described as

answer

an inner force that activates or moves a person.

question

Situational leadership would suggest that

answer

behavior of effective leaders depends on the situation.

question

Intrinsic motivation

answer

comes from factors inside the individual.

question

LEGITIMATE power

answer

type of power come from the formal position held by an individual in an organization

question

If the baker blames the oven for the poor bakery product when, in fact, recipe procedures were not followed, the baker is using which defense mechanism?

answer

RATIONALIZATION

question

According to Kouzes and Posner, a leader enables others to act.

answer

TRUE

question

According to the expectancy theory, a high level of motivation requires

answer

high expectancy and high valence.

question

Reinforcement theory emphasizes

answer

how the consequences of past action influence future actions.

question

A transformational leader

answer

has a high need for affiliation.

question

Continuous commitment is the commitment to the organization that employees display because they are happy to be members of the organization.

answer

FALSE (Affective commitment) (Continuous commitment exists when an employee feels the costs of leaving the organization are too great)

question

SELF-ACTUALIZATION

answer

The highest level of needs on Maslow's hierarchy of needs

question

DECISION TREE

answer

The decision-making technique that involves graphically displaying alternatives considered in a decision and the outcomes expected as a result

question

The fact that the word "dinner" may mean the noon meal to one individual and the evening meal to another is an example of

answer

ineffective decoding of a message.

question

Groupthink

answer

occurs when reaching an agreement becomes more important than finding the best decision.

question

ASSIMILATION

answer

The acculturation process when individuals are absorbed in a new culture and withdraw from their former culture

question

PESSIMISTIC APPROACH

answer

Identifying the worst possible outcomes for each alternative in the decision-making process

question

When selecting a food supplier, Jim Jones, the foodservice manager, compared the dependability, price, and variety of products offered by three different suppliers. This illustrates which step in the decision-making process?

answer

EVALUATING ALTERNATIVES

question

Which of the following can help reduce misconceptions and misperceptions when interacting with someone from a different culture?

answer

treating your interpretation as a working hypothesis

question

balance

answer

Managerial adaptation to the changing environment

question

The longer the time into the future that a decision is being made

answer

the greater the degree of risk in the decision.

question

Two-way communication differs from one-way communication in that

answer

two-way communication includes feedback; one-way does not.

question

Nonprogrammed decisions are most likely to be made by _____________-level managers.

answer

TOP

question

NEGOTIATION

answer

The communication between management and union representatives to finalize a collective bargaining agreement

question

The use of the symbols :-) to indicate a sense of happiness is an example of an

answer

EMOTICON

question

Decision making

answer

is the selection of a course of action from a variety of alternatives.

question

QUEUING THEORY

answer

The decision-making technique used to examine ways to reduce the amount of time that people wait in line

question

All communication includes three primary elements

answer

sender, message, and receiver.

question

The Family and Medical Leave Act

answer

gives employees up to 12 weeks of unpaid and job-protected sick leave.

question

WAGNER ACT

answer

federal law established the right of a union to be the exclusive bargaining agent for all workers in a bargaining unit

question

productivity

answer

The ratio of output to input

question

The Americans with Disabilities Act requires that

answer

equal consideration be given to disabled applicants who meet job qualifications

question

Employers are expected to make reasonable accommodations, if needed, to facilitate the work of a disabled person hired for a position

answer

true

question

Fair Labor Standards Act

answer

Payment of a minimum wage was introduced by

question

JOB ANALYSIS

answer

The process of obtaining information about jobs by determining the duties and tasks or activities of those jobs

question

Which of the following is not an example of a benefit?

answer

OVERTIME PAY

question

Asking a candidate for a cook position to complete a math test is an example of which type of testing?

answer

COGNITIVE APTITUDE

question

Which of the following is considered the most critical step in the hiring process?

answer

HIRING DECISION

question

STAFFING

answer

The determination of the appropriate number of employees needed by the operation for the work that needs to be done

question

The productivity ratio of meals per labor hour is calculated by dividing

answer

meals served per day by labor hours for that day.

question

The technique of having an employee record what they are doing at predetermined periods of time is termed occurrence sampling.

answer

FALSE

question

DISCIPLINE

answer

The action brought against an employee who fails to conform to the policies or rules of an organization

question

When an arbitrator is called in to hear a grievance, which of the following will occur?

answer

The arbitrator will hear both parties and issue a decision that both parties must accept because an arbitrator's decision is binding.

question

FLEX TIME

answer

A discretionary work schedule that allows employees to select their starting time

question

Discrimination based on which of the following is not included in the Civil Rights Act (and amendments to the act)?

answer

AGE

question

The local school foodservice operation served lunch to 2000 students; a total of 50 labor hours were required to serve the meals; and labor costs per hour were $6.00. The labor cost per meal was _____________.

answer

$.15

question

AFFIRMATIVE ACTION

answer

requires that employers analyze their work force and develop a plan of action to correct areas of past discrimination

question

FTE

answer

FULL_TIME EQUIVALENTS

question

Calculation of the current ratio would involve which two pieces of data?

answer

current assets and current liabilities

question

A high inventory turnover ratio indicates that large amounts of money are tied up in inventory.

answer

FALSE

question

The breakeven point is where

answer

total revenue equals total cost

question

Sam Jones owns a local restaurant. He buys steaks from the restaurant to serve his family at home for dinner. Sam should record this sale in the restaurant's books because of the

answer

business entity principle.

question

trend analysis

answer

comparison of ratios over several periods of time

question

CONSISTENCY PRINCIPLE

answer

says that a company that chooses to use the LIFO method for valuing their inventory must use that same method each year.

question

A budget

answer

is a plan for operating a business expressed in financial terms

question

The fundamental accounting equation is

answer

assets = liabilities + owner's equity

question

The actual cost menu pricing method incorporates

answer

fixed and variable costs and desired profit in determining the menu sales price.

question

SOLVENCY ratios

answer

Ratios that are used to examine an establishment's ability to meet its long-term financial obligations

question

One difference between a for-profit and a not-for-profit organization is

answer

excess revenue over expenses in a for-profit organization can go to the organization's owners, while in a not-for-profit organization this excess goes back into the organization.

question

Assets and liabilities are a part of which financial statement

answer

BALANCE SHEET

question

BALANCE SHEET

answer

The financial statement that shows financial position at a point in time

question

Total fixed costs

answer

do not vary with changes in sales volume.

question

A pro forma income statement

answer

forecasts revenue and expenses for a future period.

question

Heterogeneity of service means that

answer

there is a lack of uniformity in the performance of people

question

The four Ps of marketing

answer

product, price, promotion, place

question

The marketing environment is defined as the

answer

forces outside the organization that influence marketing activities

question

Which of the following is an accurate comparison of products and services?

answer

Services cannot be stored for future sale; products can.

question

Having an effective marketing concept usually places primary emphasis on

answer

SERVING THE CUSTOMER

question

SWOT analysis focuses on identifying

answer

strengths, weaknesses, opportunities, and threats.

question

DEMOGRAPHIC

answer

A person's ethnicity, income, and education

question

A foodservice operation's target market is

answer

a group of people for whom a company develops a product or service.

question

Companies that have developed frozen, individual meals to be sold in supermarkets are responding to

answer

behavioristic variables.

question

GEOGRAPHIC variables

answer

Natural resources, population density, and subcultural values that influence a customer's product needs

question

Market segmentation means

answer

dividing the total market into groups of people with similar product needs.

question

A marketing objective is

answer

a statement of what is to be accomplished through marketing activities.

question

A restaurant manager who includes food items on the menu that are high in fiber, or low in fat and sodium, is reacting to

answer

psychographic variables.

question

SITUATION ANALYSIS

answer

Identifying marketing opportunities and potential problems confronting an organization

question

Environmental forces are of great importance to the marketing manager because they help identify the target market.

answer

FALSE

question

Affective sensory testing of food products involves evaluation of differences in quality by a consumer panel

answer

FALSE (Affective testing - panelists are used to determine the acceptability or preference between products Difference testing - panelists are used to determine whether detectable differences exist between products.)

question

In a menu engineering analysis, items that are categorized as puzzlers are ones that are

answer

profitable but not popular

question

Which of the following is not true about a mystery shopper?

answer

Mystery shoppers are typically managers in the organization.

question

The preferred sensory test to differentiate three or more samples on the basis of a characteristic such as moistness is the paired comparison test.

answer

FALSE (Paired Comparison Test - test of difference in which a specific characteristic is designated to be evaluated in two samples. The sample with the greater level of the characteristic is to be identified. Rank Order - samples are ranked in order of intensity of a specific characteristic. Valuable when several samples need to evaluated for a single characteristic.)

question

SENSORY EVALUATION

answer

Evaluation of the taste and juiciness of a product

question

A menu engineering analysis focuses on

answer

food popularity and profitability.

question

Customer satisfaction is part of which component in the foodservice systems model?

answer

OUTPUT

question

Mystery shoppers

answer

usually provide a fairly comprehensive evaluation of the foodservice operation.

question

If a foodservice manager wants to determine the likelihood that customers would purchase a new product, which of the following would be best to use to gain information for that decision?

answer

acceptance sensory test with a consumer panel

question

The Job Descriptive Index was designed to measure

answer

employee job satisfaction.

question

Employee satisfaction

answer

is defined as the beliefs and feelings that an employee has about his/her job.

question

Quality desired in food products' ingredients should be included in

answer

food specifications.

question

Uniform Systems of Accounts.

answer

The framework for reporting financial data

question

Customer comment cards

answer

may give a distorted view of overall customer satisfaction.

question

Quality attributes of food include all of the following EXCEPT

answer

PRICE

question

The 360-degree evaluation technique includes

answer

evaluations by peer employees, those who report to the employee, and those who supervise the employee.

question

Which of the following is the largest component of foodservice waste?

answer

packaging

question

Sarah Michaels wants to evaluate her operation's efficiency by calculating the number of labor minutes per meal. Data from the previous week indicate that she served 7,500 meals. Her timecards indicated that employees worked a total of 625 hours for the week. What were the labor minutes per meal for Sarah's operation?

answer

5

question

A thermometer is usually placed just inside the door of a refrigerator because

answer

this is the warmest spot in the refrigerator and thus the most appropriate place to take the temperature

question

All of the following impact the distribution of food from production to customer except

answer

the location of the storeroom in relation to the production area

question

A turkey sandwich has a food cost of $.75 and is sold for $2.25. If the manager wanted to achieve a 40% food cost, which of the following should occur?

answer

the price of the sandwich should be decreased

question

All of the following are principles of motion economy except

answer

one tool should be used at a time

question

A tumble chiller would be most likely to be found in a_____ type of foodservice operation

answer

ready-prepared

question

Decision making, communication, and balance are referred to as ____ within the foodservice systems model

answer

linking processes

question

Synergy

answer

is used to describe the phenomenon in which parts of an organization acting together may have greater impact than the impact each has separately.

question

menu engineering

answer

focuses on the popularity of menu items and their contribution to profit

question

perception of value

answer

is what customers believe a menu item is worth

question

Which of the following would not be considered a sustainable purchasing practice?

answer

purchasing individually wrapped and packaged juices

question

Time series

answer

The most suitable method for short-term forecasts in foodservice

question

One advantage of an assembly serve foodservice operation is

answer

the need for skilled production labor is nearly eliminated

question

situation analysis

answer

identifying marketing opportunities and potential problems confronting an organization

question

physical inventory

answer

taking an actual count of products in storage

question

information required on a label under the nutrition labeling law includes

answer

amount of cholesterol, sodium, and vitamins A and C

question

collective bargaining

answer

the negotiation between management and the union on the terms of employment

question

pilferage

answer

occurs when employees take food products home without permission

question

interface

answer

the area of interdependency between two subsystems

question

issuing

answer

the process of supplying food to production units after it has been received

question

all of the following are recommended purchasing practices except

answer

having the same person responsible for purchasing and receiving

question

all of the following are required for growth of bacteria except

answer

sunlight

question

forecasting

answer

the art and science of estimating events in the future

question

if a menu item is categorized as highly popular but low in contribution to profit, the foodservice manager should

answer

consider increasing the price of this item

question

which of the following is an example of energy conservation with the dishwashing process

answer

deliming the dish machine routinely

question

a primary reason to open a business as a sole proprietorship instead of forming a corporation for business ownership is that

answer

a sole proprietorship avoids double taxation of the owner and business

question

according to the american society for quality, which of the following is NOT a characteristic of quality

answer

quality is a program

question

a primary difference between ready-prepared and conventional foodservice operation is

answer

in conventional foodservice operations, menu items are prepared for immediate service, in ready-prepared they are prepared for inventory

question

The myplate graphic for healthy eating shows which of the following healthy eating recc

answer

make half of your plate fruits and veggies

question

authority of competence

answer

the authority that is based on a manager's expertise

question

"A" products in the ABC inventory method are products

answer

that the managers should monitor and control very closely

question

Employees who work the noon meal, have a few hours off, then return to work the evening meal are said to be on

answer

split-shift scheduling

question

which of the following is not part of the ACEND definition of a sustainable food system

answer

managerially innovative

question

cash, marketable securities, and accounts receivable are all categorized as ____ on a balance sheet

answer

current assets

question

which of the following critical control points are more important in ready-prepared food services than in conventional food services?

answer

cooling and reheating

question

which of the following is an example of sustainable design practices

answer

using bamboo for wood floors

question

requiring that a product labeled "mayonnaise" contain egg is an example of

answer

standard of identity

question

which of the following would be considered an example of sustainability in menu planning

answer

having "meatless mondays"

question

matrix

answer

the division of labor that involved bringing together experts from different departments to work on a project

question

perpetual inventory differs from physical inventory in that

answer

no visual inspection of the inventory is done to calculate perpetual inventory

question

conventional

answer

a restaurant receives raw food products, prepares it, and serves it immediately to the customer

question

Internal factors that affect the wage mix include

answer

worth of the job

question

factor pricing method.

answer

The menu pricing method that uses desired food cost percentage in determining the menu sales price

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